Crockpot White Chicken Chili

4.85 from 76 votes

This creamy, flavor-packed Crockpot White Chicken Chili is the ultimate "set it and forget it" meal! Sweet corn, fire-roasted green chiles, tender chicken, white beans, and a simple seasoning blend make it delicious.

Prep Time10

Cook Time5

Total Time5 10

Course: Dinner, Soup

Cuisine: American

Keyword: crockpot white chicken chili, white chicken chili, white chicken chili crockpot

Servings: servings

Author: Chelsea Lords

Cost: $14.90

Equipment

CrockPot 6-quart

Ingredients

Cooking spray

Add First

1 (10-ounce) can green enchilada sauce
2 (15.5-ounce) cans Great Northern beans drained and rinsed
1 pound boneless skinless chicken thighs or breasts, see note 1
1-1/2 cups frozen corn
2 (4-ounce) cans diced green chiles mild
3/4 teaspoon dried oregano
3/4 teaspoon paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
2 cups chicken stock or broth, see note 2

Add Later

1 (8-ounce) package cream cheese see note 3
1/4 cup finely chopped cilantro optional
1 large lime optional
Optional toppings for serving see note 4

US - Metric

Instructions

Spray the inside of a 6-quart crockpot with cooking spray. Trim any fat from the chicken and, if using breasts, cut into 2-3 pieces.
Add all "add first" ingredients to the crockpot. Stir to combine and ensure the chicken is submerged.
Cover and cook on low for 4-6 hours or on high for 3-5 hours, until the chicken easily shreds.
Remove the chicken from the crockpot and shred it in a bowl. Don't add it back into the crockpot yet.
Soften the cream cheese in the microwave (about 1 minute) and add it to the crockpot. Use a whisk to briskly mix the softened cream cheese into the chili. Once smooth, return the shredded chicken to the crockpot and stir in cilantro and 1 to 2 tabelspoons lime juice (optional).
Ladle chili into bowls and top with your favorite toppings like cheese, sour cream, avocado, or tortilla strips.

Video

Notes

Note 1: Chicken thighs are best—they add more flavor and become tender, shredding easily. Breasts have less flavor and can dry out if overcooked. Be sure the chicken is fully thawed before cooking.

Note 2: Use high-quality broth or stock for the best flavor. Swanson’s® is my favorite. For a thicker chili, use 1 cup of stock; for a regular consistency, use 2 cups.

Note 3: Use full-fat brick-style cream cheese for the best results.

Note 4: Don’t skip the toppings! They really elevate the chili. Sharp cheddar, Monterey Jack, sour cream, lime juice, cilantro, avocado, jalapeños, or tortilla strips are all great options.

Instant Pot Directions: Add all "add first" ingredients. Seal the Instant Pot and cook on manual mode for 15 minutes with an immediate pressure release.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat slowly over low heat, stirring often. Don’t boil or use high heat, as it can cause the ingredients to separate.

Nutrition